Active Time

　　45 min

　　Total Time

　　1 1/2 hr

　　Adapted from La Régalade

　　

Ingredients

Makes 6 servings

　　1 to 1 1/2 cups vegetable oil

　　4 very thin slices firm white sandwich bread, cut in 1/4-inch dice

　　4 fresh thyme sprigs

　　4 fresh parsley sprigs

　　4 fresh chives

　　2 bay leaves (not California)

　　1 cup dried lentilles de Puy (French green lentils; 7 ounces)

　　1/2 pound vacuum-packed chestnuts (1 1/2 cups)

　　10 cups cold water

　　2 1/2 teaspoons kosher salt

　　100 gm cooked pure-goose foie gras medallions (3 1/2 ounces)

　　2 whole large eggs

　　2 large egg yolks

　　1 1/2 cups heavy cream

　　1/3 cup sliced almonds, toasted

　　

Special Equipment

6 (1 1/2-cup) ovenproof soup plates and kitchen string

　　

Make croutons:

Step 1

Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook bread, stirring frequently, until deep golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain.

　　

Make soup:

Step 2

Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni. Bring lentils, chestnuts, water, bouquet garni, and 1 1/2 teaspoons salt to a boil in a 3-quart heavy saucepan. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Discard bouquet garni and reserve 2 cups cooking liquid. Purée remaining soup in 2 or 3 batches in a blender (use caution when blending hot liquids), then pour through a large sieve into a large bowl, discarding solids. Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper. (Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)

　　

Make custard while soup simmers:

Step 3

Preheat oven to 325°F.

　　

Step 4

Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in a food processor until very smooth. With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).

　　

Step 5

Put soup plates on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirds of oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.

　　

To assemble and serve:

Step 6

Reheat soup, stirring occasionally, until very hot. Beat remaining ‚ cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup. Pour soup over custards and sprinkle with croutons and almonds.

　　Cooks' note:

　　·Custards may be made (but not baked) 4 hours ahead and chilled, covered. Because of chilling, you may need to bake custards a few extra minutes if made ahead.